A classic salad with delicious homemade Candied Almonds, baby spinach is easy to find in the prepackaged section of any grocery store. If you don’t like spinach salads, try swapping in arugula for a slightly different flavor and a bit more crunch! Want to add protein? A bit of grilled chicken tastes incredible with this salad!

In a medium nonstick skillet, heat almonds, sugar, salt, water, and add some pepper to taste over medium-high heat. Stirring constantly, allow the sugar to begin to boil and caramelize. Once it begins to bubble, quickly transfer the almonds to a piece of parchment paper. Allow them to cool.

In a large bowl, toss together the spinach leaves and berries. Set aside.

Prepare the dressing by placing the raspberries, garlic close, lemon juice, olive oil, and stevia together. Blend until pureed (or use a hand blender to combine). Add an additional tablespoon of lemon juice and olive oil, to thin the dressing out if desired. Stir in poppyseeds, add salt and pepper.

Drizzle salad with dressing. Top with candied almonds. Serve and enjoy!